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Chini pata doi bhaat

Sweet Yogurt with rice -
দৈ ভাত

By Barnali Dutta
Published: March 2, 2014

দৈ ভাত - Sweet curd with rice

I took
one
Pandanus Leaf
[Pandanus minor]
what we called payesh pata or polao
pata [পায়েস পাতা / পোলাও পাতা] to cook 250g
fine quality of boiled rice. While boiling the leaves with the rice in the water
it gives a
sweet essence and smoky taste, which also gives an aroma of jasmine rice
and basmati rice.

Enjoy the rice with
Famous Bengali Sweet Yogurt [চিনি-পাতা
দৈ] in the summer afternoon.

Bangalees are very fond of sweet yogurt and in every rites, rituals and
celebrations there is a significance of yogurt. In every sweet shop the sweet
items may vary, but yogurt is must listed item available in all small or
big shops.

You can make yogurt from any type of milk as long as they contain sugar for the
bacteria to ferment and protein that can be coagulated.
Yogurt is made by fermenting milk. It is high in protein, calcium, and probiotic
or good bacteria. The active bacteria, which is
used to ferment the yogurt is known as yogurt cultures.
...read more
the exclusive recipe

Before that let's take a bite from Bengalis' most wanted Sunday
lunch jingled by Jogindranath Sarkar

Prep time: 00:10
| Cook time:
00:05
|
Total time: 00:15 | Yield: 2 servingsIngredients
Ingredients:
Thankuni pata/ Centella leaves, 2 bunches about 100 g Green chilies 2 Kalo jeera (onion seeds), 1 tsp Salt to taste Oil 1 tspA pinch of sugar to balance the tasteInstructions: Take the leaves from bunches (you can use whole leaves with stigma). Wash and clean thoroughly and keep in a big bowl of lukewarm water for 5 minutes. Take out leaves from water, do not strain, use your hand and remove leaves from water carefully.Though thankuni is usually not attacked by pets and diseases of serious nature, but this a small,…

Bhut chadurdoshi and Choddo Shak - 14 Greens ritualBhut chadurdoshi and Choddo Shak - 14 Greens ritual
Green Gaga
By Barnali Dutta,
published by Prasadam: October 22, 2014Tomorrow is Kali puja. On this day the Mother, the Goddess of Strength [Shakti], the source of all, the universal principle of energy, power or creativity is worshipped and this is also known as the famous Festival of Lights - Diwali. By Diwali I remember that in the market today, alongside large displays of fire crackers, lined up wicker baskets full of green herb is to be found too. In no time I had decided and amassed with lots of health arrived there. Truely, it is a rare opportunity to have so many rare edible green vegetables available in the market in Kolkata these days.

According to our forefathers this is the time at the end of the monsoons when people should start eating herbs in Bengal. I still wonder how much have we progressed or advanced or modernized from our forefathers. Man has left behind a wonde…

Sabir's Mutton Rezala Recipe
Sabir's Mutton Rezala Recipe
By Barnali Dutta,
published by Prasadam: October 13, 2014Mutton Rezala with Paratha is the most desirable dish during the festive season of our family due to its comparitively low richness, the fact which has set our mind free to eat sufficient red meat once in a year in the tropical geographical climatic region like Kolkata. The word 'rezala' stands for "khoobsurat" meaning beautiful. In reality the beauty of this highly popular Mughal dish Rezala [lamb or goat meat in a thin yogurt sauce] can only be understood by those who have tasted it from the menu of Sabir's Hotel. This eatery situated at 3 and 5 Biplabi Anukul Chandra Street, Chandni Chowk metro station, kolkata acquainted the Bengali cuisine in the year 1948.
Said Sabir Ali from the state of Uttar Pradesh came to Kolkata in search of earnings. While working for a daily meal eatery where he used to make tikia and paratha he conceived th…